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| RECIPE FOR CARROT OR ZUCCHINI MUFFINS |
Title: Carrot Or Zucchini Muffins
Serves: 24
Ingredients:
| 1.50 | c | Whole-wheat flour | | 1.00 | ts | Salt | | 1.50 | ts | Baking soda | | 1.00 | ts | Cinnamon | | 0.50 | ts | Nutmeg | | 1.50 | c | Natural bran | | 3.00 | | Carrots, 1c grated | | 2.00 | | Eggs | | 0.25 | c | Vegetable oil | | 1.50 | c | Skim milk or orange juice | | 2.00 | tb | Vinegar | | 0.50 | c | Honey | | 0.25 | c | Molasses | | 0.50 | c | Raisins |
Instructions:
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
Pour into large mixing bowl.
Process carrots until pureed and add to dry ingredients.
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
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